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Hypoallergenic Pumpkin Bread
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Indulge in delicious allergen-free pumpkin bread using rice flour - gluten, dairy, and nut-free!
Ingredients:
1 (15 ounce) canpumpkin puree
1.3333333730698 cups white sugar
0.25 cupapplesauce
0.5 teaspoonvanilla, or more to taste
1.5 cups white rice flour
1tablespoonwhite rice flour
0.5 teaspoonbaking powder
0.5 teaspoonbaking soda
0.5 teaspoonground cinnamon
0.5 teaspoonground nutmeg
Instructions:
Preheat the oven to a cozy 350 degrees F (175 degrees C), and prepare a 9x5-inch loaf pan by greasing and flouring it.
Combine pumpkin, sugar, eggs, oil, applesauce, and vanilla extract in a large bowl and mix until well combined.
Mix together 1 1/2 cups plus 1 tablespoon of rice flour with salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Combine with the pumpkin mixture until fully incorporated. Transfer the batter into the pan.
Bake in the oven until a toothpick comes out nearly clean, 45 minutes to 1 hour. Allow to cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.